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Turkey Taco Salad
Turkey Taco Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Turkey taco salad with black beans, corn, romaine, tomatoes, avocados, and cheese. Versatile for any meal, hot or cold.
Ingredients:
  • For the bean and turkey topping:
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • Fresh ground black pepper
  • 1/2 pound ground turkey
  • 1 can (15 ounces) diced fire-roasted tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • For the salad:
  • 2 tablespoons sherry vinegar
  • 5 tablespoons olive oil
  • 2 hearts of romaine, chopped or sliced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 6 radishes, thinly sliced
  • 2 ripe avocados, sliced
  • 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste
  • Handful of cilantro leaves, stems removed
  • 1/2 cup sour cream
  • 1 lime, cut into wedges
Instructions:
  • 1. Heat olive oil in a large, deep skillet over medium heat 2. Add onion, garlic, chili powder, cumin, oregano, salt, and black pepper 3. Cook, stirring occasionally for 5 minutes until onions soften.
  • Add in the ground turkey and cook while breaking it into small pieces with a spatula. Cook for around 4 minutes or until the turkey is cooked through and no longer pink.
  • Combine diced tomatoes, black beans, and corn into the mixture on medium-low heat for approximately 10 minutes to enhance flavors and thicken. If needed, add water 2 tablespoons at a time. Remove from heat, adjust seasoning with salt to taste, then cool briefly. Refrigerate for up to 5 days. Serve cold or warm in microwave or skillet before serving.
  • Prepare the dressing by whisking vinegar, 1/4 teaspoon salt, and black pepper in a bowl. Slowly mix in olive oil until combined. Add lettuce and toss to coat. Adjust seasoning with more salt and pepper to taste.
  • Prepare the salad: Arrange the lettuce on individual plates. Distribute the filling evenly, then top with tomatoes, onions, avocado, radishes, shredded cheese, and cilantro. Finish each salad with a dollop of sour cream and a lime wedge before serving.

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